Pickled Eggs with Fresh Herbs

I love these pickled eggs with rosemary and cinnamon basil. They are wonderful to serve as a snack with cocktails.

Herb Pickled Eggs

6 cinnamon basil sgrigs
6 rosemary sprigs
2 cans sliced beets
1 1/2 cups apple cider vinegar
1 cup of dark brown sugar
1 dozen hard boiled eggs peeled
1 medium red onion, sliced
2 tablespoons pickling spices

Drain the beets, and set beets aside. Pour beet juice into a large saucepan, and bring to a boil. Add the vinegar, and lower to a simmer. Then add the brown sugar, and stir until dissolved. Add the pickling spices.

Put the eggs, beets, and onion slices in a large wide-mouthed, heat proof glass jar or a few glass jars. Tuck rosemary and cinnamon basil sprigs to the jars. Layer the eggs, beats and onions, evenly. Pour the hot beet juice-vinegar mixture over the eggs, beets and onions. Make sure all ingedients are covered. Let cool. Cover the jar with a lid. Let stand in the refrigerator for 2 to 3 days before serving.  Enjoy with family and friends.